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Bubble & Squeak:

  • Water 850 ml
  • Cabbage, green, shredded 500 g
  • Butter 50 g
  • Onion, finely chopped 200 g
  • Vegetable oil 50 ml
  • Oil, olive 50 ml
  • Rocket, baby 400 g
  • Eggs, poached 10 pc
  • Knorr Mise en Place Pesto (2x340g) 25 g
  1. Bubble & Squeak:

    • Place water in a large pot and bring to a boil, remove from heat and whisk in the Knorr Mashed Potato until well combined. Set aside to cool. Cook cabbage for 2 minutes or until tender, drain it and sprinkle with Knorr Vegetable Powder.
    • Melt butter in a frying pan and cook the onion until softened, stir in Colman's English Mustard. Add onion mixture and cabbage to the potato. Stir to combine.
    • Shape into 10 even-sized patties. Heat a frying pan over low heat, add vegetable oil and cook patties for 12 to 15 minutes or until the base is crisp.
    • To make the pesto oil, combine pesto and olive oil together.
    • Serve the potato patties with rocket and a poached egg, then drizzle with pesto oil.